Garlic Cauliflower Mashed Potatoes (Instant Pot, Whole30, Keto)

JERF, Keto, Paleo, Whole 30, Sides, Vegetable

Prep Time: 10 mins Cook Time: 20 mins Servings: Serves 6-8 Source: nomnompaleo.com

Ingredients

1 large head cauliflower (~3 pounds)
5 large garlic cloves, peeled and sliced
Diamond Crystal kosher salt
¼ teaspoon freshly ground nutmeg
Freshly ground black pepper to taste
2 tablespoons ghee, olive oil, avocado oil, or fat of choice

Directions

Wash and trim a large head of cauliflower and cut up the florets and stem into pieces of roughly the same size.
Pour 1 cup of water into the Instant Pot insert and place a steamer on top.
Toss in the stems, half of the florets, and all of the garlic. Salt everything liberally.
Next, toss in the rest of the cauliflower, season with more salt.
Pressure cook on high for 3 minutes. Release the pressure manually.
Transfer the cauliflower and garlic to a food processor.
Add the ground nutmeg, freshly ground black pepper and the ghee or oil.
Process until smooth.
Taste and adjust for seasoning.

Notes

These faux “mashed potatoes” will keep for 4 days in the fridge and they reheat well.

Nutrition